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Julong Restaurant (Shangyuan Shopping Plaza Store)

Cantonese cuisine · ⭐ 4.1

Inside Shangying Shopping Plaza, Shangyuan Village, East Nanzhuang Avenue

Dishes

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  Three-Cup Intestine Head

  A Chinese dish made with pork intestine head, cooked in a blend of rice wine, soy sauce, and sesame oil, resulting in a rich, savory flavor.
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  Shanghai Soup Dumplings

  Shanghai soup dumplings are a traditional delicacy made primarily from pork gelatin and high-gluten flour. The wrappers are thin and tender, with rich broth inside and a delicious flavor. To prepare them, the flour is kneaded into dough, rolled into thin skins, filled with a mixture of pork and gelatin, then steamed.
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  Signature Golden Sand Chicken

  A signature dish featuring tender chicken coated in a savory golden sauce made from salted egg yolk, offering a rich and satisfying flavor.
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  Crystal Chicken

  Crystal chicken is a dish made primarily with chicken, starch, and egg white. Chicken slices are marinated, coated in a mixture of egg white and starch, then steamed to form a transparent gel-like texture with a smooth, tender taste.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Qingyuan Bamboo Forest Chicken

  Qingyuan Bamboo Forest Chicken is made from free-range local chickens raised in Qingyuan, Guangdong. Slow-cooked with clear water over low heat, it preserves the original flavor, resulting in a clear broth and rich aroma.
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  Chaozhou Pig Stomach Pot

  Chaozhou pig stomach pot is made with fresh pig stomach, paired with dried mushrooms, goji berries, and ginger slices, slowly stewed. The broth is clear, the stomach soft and tender, with rich flavor and a hint of sweetness.
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  Roast Squab

  Roast squab is a dish made primarily from young pigeons, marinated and then roasted or grilled. The meat is tender, marinated for flavor, then cooked until the skin is golden and crispy while the inside remains juicy.
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  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
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  Steamed Mandarin Fish with Fragrant Flavor

  Fresh mandarin fish steamed with ginger, scallions, and a special sauce, resulting in tender, aromatic, and flavorful dish.
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  Litchi Wood Roast Goose

  A classic Cantonese dish featuring tender goose roasted slowly over litchi wood charcoal, resulting in a crispy skin and rich flavor.
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  Plum Duck

  A dish made with goose meat stewed in plum sauce, offering a rich and tangy flavor.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Copper Plate Steamed Chicken

  A dish of whole chicken steamed in a copper plate with ginger, scallions, and cooking wine, resulting in tender and flavorful meat.
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  Pan-fried Squid Cakes

  Pan-fried squid cakes made from fresh squid, minced pork, scallions, ginger, and seasonings. Squid is chopped and mixed with pork, then combined with starch and spices, shaped into patties, and pan-fried until golden brown on both sides—crispy outside, tender inside.
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  Lemongrass Baked Eel

  Fresh eel is marinated with lemongrass and other seasonings, then baked to perfection—tender, flavorful, and aromatic.
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  Herb Sauce Stir-fried Button Mushrooms

  A dish featuring tender button mushrooms stir-fried in a fragrant herb sauce, highlighting the natural umami of the mushrooms and the freshness of herbs.
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  Abalone

  Abalone is a precious seafood. It is usually cleaned first, then stewed or steamed until fully cooked. Its flesh is tender and nutritious, often served as a main dish at high-end banquets.
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  Chicken and Duck Feet Stew

  Chicken and chicken wing stew, made by simmering chunks of chicken and wings with ginger slices, green onions, and other seasonings in a clay pot or slow cooker until tender.
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  Drum Sauce Dragon Eel

  A dish featuring eel marinated, fried, and braised in a special drum sauce, with the eel curled like a dragon and served in a rich, savory sauce.

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